Shocking Kombucha Findings

Central Laboratory for Analysis at the University of Science, Vietnam National University ran a study on Kombucha trying to find if it was more effective using added beneficial probiotic strains to the ferment.

“(Kombucha) is considered a health drink in many countries because it is a rich source of vitamins and may have other health benefits. It has previously been reported that adding lactic acid bacteria (Lactobacillus) strains to kombucha can enhance its biological functions, but in that study only lactic acid bacteria isolated from kefir grains were tested,” says Springer Plus.

The three main biological functions of Kombucha are sited by the publication as glucuronic acid production, antibacterial activity and antioxidant ability.

The study desired to show Lactobacillus casei and Lactobacillus plantarum from kefir and pickled cabbage seeing if it would enhance Kombucha’s bioactivity. The kefir, pickled cabbage and Kombucha was obtained from a market in Ho Chi Minh City, Vietnam.

The kefir in the study was made from defatted homogenous milk.

It actually showed the antibacterial and antioxidant activities of the Kombucha were improved.

They found, “On the fifth day of fermentation, the combination of strain lac5 and the (Kombucha) layer produced 39.6% more GlcUA (glucuronic acid) than the original culture (42.3a mg/L compared with 30.3b mg/L). Thus, strain lac5 was more effective at stimulating GlcUA production than the other LAB strains studied.”

The Cancer Letterssays Glucuronic acid is known to be effective against cancer.

In another study Kombucha was tested to determine its wound healing effects. It was tested on mice against an antibacterial ointment, Nitrofurazone, a wound and hoof care ointment used for bacterial infections of wounds, burns, and cutaneous ulcers. BioMed Central, Diagnostic Pathology reported the study.

Food producing animals are protected by Federal law against the use of Nitrofurazone prohibiting the use of this product in food-producing animals. It stands to say a natural product that accomplishes the same results, if not better, would be optimal.

They said, “The clinical findings indicated that the Kombucha fungus resulted in precipitating healing than Nitrofurazone; however, it was not significant (p > 0.05). In order to pathological comparing of wound healing process, several wound biopsies were taken on 4, 8, 12, 16 and 20th days.”

They further reported, “Additionally, the histopathological results demonstrated that there was inflammation in Nitrofurazone group through twelfth day, somehow the epithelium was formed and abundant vessels were visible. Although on 16thday and the previous days the healing condition of Kombucha fungus was considered as minimal rate, revealing it is similar to Nitrofurazone group on 20th day.”

Some say Kombucha is high in B vitamins, however, the evidence of this is debateable.

Springer Plus published a study saying, “The bacterial component of (Kombucha) cultures has not been extensively studied but is known to comprise several species, including acetic acid bacteria. The antioxidant properties of KBC may be high because vitamin C, vitamin B and DSL are synthesized during fermentation. The antioxidant properties of (Kombucha) may be high because vitamin C, vitamin B and DSL (D-saccharic acid 1,4 lactone) are synthesized during fermentation.”

Medline Plussays, “There is some concern that kombucha tea might decrease niacin absorption. But this needs to be studied more.”

The Mayo Clinic says Kombucha, “Contains vinegar, B vitamins and a number of other chemical compounds.”

They go on to say, “In short, there isn’t good evidence that kombucha tea delivers on its health claims. At the same time, several cases of harm have been reported. Therefore, the prudent approach is to avoid kombucha tea until more definitive information is available.”

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, GAPS who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988